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Lemon Carrot Salad

This vibrant carrot salad features freshly grated carrots tossed in a bright lemon dressing, resulting in a crisp, juicy side with a zesty punch. The simple ingredients come together through quick grating and whisking, creating a refreshing dish with a lively appearance and a tender, yet crunchy texture.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fresh & Light
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 3 large carrots preferably young and firm
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 tablespoon extra-virgin olive oil preferably grassy and flavorful
  • to taste flaky sea salt
  • to taste freshly ground black pepper
  • optional small amount honey or maple syrup to balance acidity if needed
  • optional a few chopped herbs parsley, dill, or mint

Equipment

  • Julienne peeler or box grater
  • Small mixing bowl
  • Whisk
  • Serving dish

Method
 

  1. Use a julienne peeler or box grater to shred the carrots into thin, even strips, aiming for a bright, crisp texture.
  2. In a small bowl, squeeze fresh lemon juice and add a pinch of salt and pepper. Whisk vigorously until the dressing is bright and slightly frothy.
  3. Pour the lemon dressing over the grated carrots and toss gently with a spoon or tongs, ensuring each strip is coated evenly and glistening with bright flavor.
  4. If desired, drizzle a tiny amount of honey or maple syrup to mellow the acidity, then toss again.
  5. Let the salad rest for about 10 minutes at room temperature, allowing the flavors to meld and the carrots to soften slightly while remaining crisp.
  6. Finish by sprinkling chopped herbs if using, then give the salad a gentle toss before serving in a pretty dish.